Cut stale bread into small cubes, place in the baking pan
and brown in the oven until totally dry
Butter Croutons:
Butter the bread, cut into cubes and then brown the same
way.
Fried Croutons:
Fry small cubes of stale bread in deep hot fat
until light brown or fry them in a little butter or fat in a hot
skillet until brown.
Croatian Croutons:
Mix 1/2 cup of salted butter
with 2 teaspoons of minced garlic and 2 tablespoons of finely chopped
fresh parsley leaves.
Butter the stale bread on both
sides and cut into small cubes.
Place in baking pan and bake in
moderate oven until light brown.
Cool completely before storage.
Store in tin containers.
Italian Croutons:
In a medium size bowl mix together 1 cup
of olive oil, 1 teaspoon of garlic salt, 1 teaspoon of garlic powder, 1
teaspoon of onion powder, 1 teaspoon of dried parsley leaves, and 1
teaspoon of dried basil leaves.
Cut
stale bread into slices, deep both sides into oil mixture and cut into
small cubes.
Place
in baking pan and bake in moderate oven until light brown.
Cool
completely before storage. Store in tin containers.
